Join us on this Saturday, April 2nd to learn about designing food forests and fruit orchards. This session will focus on fruit propagation techniques, food forest / orchard design theory and a significant amount of practical time as we will be extending our already existing food forest. We will also cover windbreak design, including species selection.
Please see the series description for more information. Though this is the fifth session in the series, anyone may join and will gain from the information presented despite not having attended the previous sessions.
ABOUT PERMACULTURE FOOD GARDENS
An abundance of diverse foods are grown in a way that mimics the relationships observed in natural ecosystems. This means that the soil fertility is always enriched without need for chemical fertilizers, healthy plants grow in a balanced ecosystem where chemical pesticides are not necessary and there are no negative effects on the environment or the people that consume the produce. We benefit from working with nature and not against it, all the while conserving natural resources, water, money and a lot of time!
ABOUT THE WEEKEND SERIES
This series has been designed so that you may attend all 6 days, just a few days, or even just one! It is intended for experienced gardeners as well as those who are just getting started. There is a strong emphasis on hands-on practicals that will enable participants to return to their gardens and implement the principles and techniques learnt as soon as possible.
APRIL 2nd : FOOD FORESTS & ORCHARDS, MAINTENANCE AND PRUNING
- introduction to orchard and food forest design
- water and soil management, maintenance and pruning for orchards and food forests
- species selection for climate, micro-climate and space
- companion planting and windbreaks
All sessions will start promptly at 8:30am and end at 4pm
Sessions will be conducted in English, with Chichewa translations for clarifications
Listed below in US$ (payable in MK at bank rate of exchange at time of payment)
US$ 35 per session, includes a healthy lunch and two tea breaks with nutritious snack